Jalapeno Chiles

Jalapeño chiles are a variety of chili pepper, a cultivar of the species *Capsicum annuum*. They are medium-sized, with a mild to hot heat level, and are typically harvested when green. They are grown in many countries, including Mexico and the United States.

Jalapeños are primarily used to add a spicy flavor and heat to foods. They are commonly found in Mexican and Tex-Mex cuisine, as well as in snacks like chips and dips, sauces, and prepared meals. Manufacturers use them as a flavoring ingredient.

Jalapeño chiles are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They contain capsaicin, the compound responsible for their heat, which may have some health effects. JECFA has evaluated capsaicinoids and did not set a numeric limit (ADI not specified). Research into the health effects of capsaicin is ongoing, with some studies suggesting potential benefits for metabolism and pain relief, while others note that high intake can cause digestive upset.